Dry brine a butterball turkey or simply air dry?

Eggdicted_Dawgfan

I have a butterball turkey to cook. I think it’s pre-brined. I’d like to dry it out for about 3-4 days in the fridge. I understand dry brining would be safe but what about just leaving it in there to dry without salt for 3-4 days? Is that safe as well? Would dry brining potentially make it too salty since I’d basically be double brining? Is 4 days too long to dry a turkey? 

Lit

You dont need that long skin will dry over night if you pat it dry first with paper towels.

Eggdicted_Dawgfan

Got it. So just wash it off, pat dry with paper towels and dry overnight. Seems simple enough. Not sure why I thought it needed a few days. Anything short of 24 hours on my wings and the skin is rubbery. Thanks for the reply. 

PigBeanUs

Longer you dry, the better 

24 hours will still look normal. After a couple days your wife will be nervous. 

But you could go a week and it will be fine. 

We used to let chickens air dry a week. Back when we planned dinners

Turkey can go as long, or longer

Eggdicted_Dawgfan

@PigBeanUs I like the thought of drying it for 3 days if it’s a benefit. Wife won’t mind. Does it need salt to be safe for 3-4 days? Thinking I should avoid salt since it’s already brined but if needed I will use it. 

Photo Egg

The biggest variable is humidity level and air circulation in your specific refrigerator. So what you get at 2 days could be very different from what Bob gets at 2 days.
But I think if you pat dry and go 36-48 hours it will be worth your time. 

Eggdicted_Dawgfan

Ok I’m sold on 3-4 days. Salt or no salt? 

dmourati

If it is pre-brined you don't want to or need to add salt.

Eggdicted_Dawgfan

Got it. Thank you guys. Wash, pat dry, in the fridge naked for 3-4 days

Langner91

Eggdicted_Dawgfan said:

Wash, pat dry, in the fridge naked for 3-4 days

That's EXACTLY how I intend to spend the holiday!

1voyager

Butterball turkeys aren't brined, so dry-brining for a few days would work great.

Side note - I worked at a Butterball turkey processing plant in Washington, IN one summer. If you ever want to motivate your kids or grandkids to graduate from college or learn a trade, make them work at a meat processing plant during summer break. UGH!!!

 

billyray

Here's the rule of thumb I use for dry brining something that's already brined. Check the amount of salt that is in the brine on the label.

200mg or less-go ahead and salt at 1/2 tsp per lb. of meat
300 mg-lightly salt
400 mg or more-don't salt

Eggdicted_Dawgfan

@1voyager what does it mean when the label says 8% solution of water, salt and spices? I assumed that meant it was brined but maybe not? 

Eggdicted_Dawgfan

It looks like the label says 200mg sodium so I will use about 7tsp of salt on the 15lb bird and hope for the best.

Lit

Let us know how it turns out.

1voyager

@Eggdicted_Dawgfan - I'll give the short answer, because if I outlined the entire "live turkey to packaged turkey" process, our Egghead friends would cook ham instead. 

The turkeys are submerged in a "solution" twice. The first time is when the birds are placed in a massive tank that removes the quills. Fast forward to the finish...the birds are submerged in another "solution" to soften partial quills that didn't detach from the turkey while in the tank. It also kills the terrible aroma. 

Eggdicted_Dawgfan

Thanks for the info @1voyager.  I will post results.